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The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Tuesday, December 9, 2014

Chicken-Fried Pork with Herb Gravy

This
simple, no-fuss dinner is all about down-home flavors that come together
quickly and deliciously. Lean, boneless pork chops are already tender, but
lightly pounding them with the textured side of a meat mallet brings out even
more tenderness and helps keep them juicy during cooking.

Add
a side of mashed potatoes and enjoy a warm,
homey meal that’s as tasty as it is satisfying.

Serves
4

Ingredients

4 4-oz boneless pork chops, trimmed

2
tbsp olive oil

2
eggs, whisked in a shallow bowl

flour,
for dredging, plus 2 tbsp

sea
salt

freshly
ground black pepper

2/3
cup beef broth

2/3
cup fat-free milk

1
tsp finely chopped flat-leaf parsley

1
tsp finely chopped rosemary

1
tsp finely chopped sage

mashed
potatoes, for serving (optional)

Boneless Chops

Preparation

Preheat
the oven to its lowest temperature (to keep the cooked pork warm).

Pound
the pork chops to about 1/3-inch thickness with the textured side of a meat
mallet.

Trim and Pound the Chops

Heat
a large, heavy skillet over medium heat and add the oil. Dip the pork chops in
the egg. Let excess drip off, then dredge the chops in flour.

Fry
until golden and just cooked through, about 4 minutes per side, depending on
thickness. Transfer to a plate and keep warm in the oven.

Add
the broth and milk to the skillet, stirring to combine and scraping up brown
bits. Gradually whisk in the flour, whisking constantly to prevent lumps.
Season with salt and pepper and cook, stirring frequently, until slightly
thickened, 4-5 minutes.

Stir
in all herbs and cook 30 seconds.

Dip in Egg and Dredge in Flour

Pork Beginning to Fry

Chicken-Fried Pork

Flour Whisked In

To serve, plate the pork
chops and spoon gravy over top. Serve with mashed potatoes alongside, if
desired.

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About Me

I'm an editor for a university marketing department and an avid home cook. I love creating recipes to share, and since I cook nearly every day, my resources are plentiful. I've published more than 650 recipes and food articles online.